Bake for 40-45 minutes or until golden brown, and a toothpick inserted into the center of the cakes comes out clean

Cool in the pan on wire rack

When completely cool:

Whip the cream, adding the sugar (or Stevia) and vanilla until stiff peaks form

Ice the cake with this, both layers

To the first layer, spread a generous portion of cranberry and mandarin, then sprinkle with half of the lemon and lime zest.

Put the top layer on, and cover top entirely with a generous portion of cranberry.

Cover the entire cake with the remaining whipped cream.

Garnish with mandarin sections, and sprinkle the remaining lemon and lime zest on top.

NOTE:

This recipe will produce a DENSE, but RICH cake, smooth in flavor, and not too sweet. The fruit addition sweetens it perfectly, along with the heavy whipped cream. Please be aware this cake will NOT brown much, so don't think it is under-baked when you remove it from your oven!